Wild Mushroom and Truffle Gnocchi Recipe

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Wild Mushroom and Truffle Gnocchi Recipe

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Ingredients

Adjust Servings:
Homemade Potato Gnocchi
2 1/4 pounds Russet potatoes
2 medium eggs
1 1/2 cups Flour sifted
1/2 cup parmesan cheese grated
1/4 teaspoon Salt
1/4 teaspoon Pepper
Davio's Wild Mushroom & Truffle Gnocchi Recipe
1 pound wild mushroom mix
3 cloves Garlic sliced thin
3 tablespoons Olive Oil
Salt to taste
Pepper to taste
a splash white truffle oil
Cuisine:

This delicious wild mushroom & truffle gnocchi recipe is brought to you by Rodney Murillo, Culinary Director at Davio’s Northern Italian Steakhouse.

  • Serves 8
  • Medium

Ingredients

  • Homemade Potato Gnocchi

  • Davio's Wild Mushroom & Truffle Gnocchi Recipe

Directions

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Homemade Potato Gnocchi Recipe

  1. Boil potatoes until tender.
  2. While hot, strain, peel and put through the ricer.
  3. Set aside, let thoroughly cool (this can be done the day before).
  4. On a board, form a “mountain” with cooled riced potatoes.
  5. Add sifted flour, Parmesan, salt & pepper.
  6. Make a hole at the top of the mountain and add the eggs into hole.
  7. Working for the eggs out, begin mixing eggs with potato until well blended.
  8. Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
  9. Roll dough into 2 foot long rolls about the size of a quarter in diameter.
  10. Cut into ½ inch pieces.
  11. Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
  12. Cover and Freeze until ready to cook.  (Once frozen, the gnocchi can be transferred into zip lock bags.  The gnocchi can be kept frozen up to one month.)

To Serve

  1. Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil.
  2. Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float.
  3. Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl.
  4. Serve 10 gnocchi as an appetizer or 20 as an entrée (main course).

How to Prepare the Wild Mushroom and Truffle Gnocchi

  1. Place Sauté Pan Over Medium Heat, When hot add olive oil & sliced garlic. Brown Slightly.
  2. Add Wild Mushrooms & toss well.
  3. Turn Heat to Medium and Cook Mushrooms until Slightly brown. Tossing often.
  4. Season to taste with Salt & Pepper. Add splash of truffle oil.
  5. Toss Well.
  6. Optional Garnish After Tossing with Gnocchi:
    1. Add chopped fresh Italian Parsley and/or Shaved Parmigiano.

Rodney Murillo

Rodney Murillo, Culinary Director and Vice President of Davio’s Northern Italian Steakhouses, hails from Costa Rica. As a young adult, Murillo relocated to Boston to pursue his interest in the culinary arts. Not yet fluent in English, Murillo overcame this barrier while learning everything he could about the art of cooking.

Murillo’s fascination with food started early. Growing up on a farm in Costa Rica, he gained an appreciation for every aspect of food preparation. Murillo remembers that all meals prepared by his family used only the freshest ingredients, a tradition he strives to maintain to this day.

Murillo’s talent and dedication allowed him to quickly rise through the ranks to Executive Chef of Davio’s Restaurant. As the Davio’s empire grew, Murillo was promoted to Culinary Director and Vice President, overseeing all of the Davio’s kitchens.

Murillo has had the opportunity to work alongside some of the most prestigious chefs, including an apprenticeship at Pasion in Philadelphia and Daniel in New York City. In furtherance of his career, he has traveled to Portugal, Spain and France where he was able to research the food of each country, which included dining at several of Europe’s Michelin star restaurants.

In 2009, Murillo was invited to cook at the James Beard house, which he considered a huge honor. He takes great pride in being a self-taught chef and working with many of the same people who have nurtured him through his years at Davio’s.

Murillo has competed in various competitive Food Network television shows including Rewrapped, Cutthroat Kitchen and was recently a finalist on Beat Bobby Flay. He is a regular on many TV programs such as NESN’s Dining Playbook with local Boston personalities Billy Costa and Jenny Johnson.

Rodney is active in various charities and nonprofit events in Boston and beyone. He is a representing Chef for Taste of the NFL on behalf of the New England Patriots which is a nonprofit which raises millions of dollars for the Greater Boston Food Bank and food banks across the nation. He also participates actively in the national nonprofit Best Buddies created by Anthony Shriver. Yearly, alongside Tom Brady and Guy Fieri, he participates in the Best Buddies Challenge event. Davio’s employs workers from the Best Buddies Jobs program whom Rodney oversees to make sure they are thriving and successful in their employment. He participates in Share our Strengths, Taste of the Nation in Boston, Atlanta and New York City. He is passionate about children’s charities which include Tufts Medical Center, Boston Children’s Hospital, the Cam Neely House and Rodman Rides for Kids.

Rodney has cooked alongside many celebrity chefs including Jose Andres, Ming Tsai, Ken Oringer and Todd English and for many celebrities including Tom Brady and Gisele, Robert Kraft and family, Pedro Martinez, Tom Hamilton of Aerosmith, Bruce Springsteen, The Roots, Governor Charlie Baker as well as many sports teams including the Boston Celtics, Boston Bruins, New England Patriots, Atlanta Hawks, Philadelphia Phillies, Montreal Canadians.

Murillo lives in Boston with his wife, Audrey, and their two children, Joaquin and Lola.

 

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